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- 2/3 cup (150 ml) raw popcorn
- 1/4 cup (60 ml) oil
- 1/4 cup (60 ml) sugar
- Place popcorn and oil in a large skillet that has a tight fitting lid.
- The popcorn should barely cover the bottom surface.
- Heat over medium until the first kernel starts to pop.
- Quickly stir in the sugar until dissolved.
- Cover and continuously shake skillet while holding top.
- Be careful, this will burn much quicker than regular popcorn.
- When you think all is popped, remove from heat.
- Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle.
- Salt lightly, and break up into pieces.
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